Good Morning everyone!

Yesterday morning I baked a cake a 10 inch cake. Yellow BC with some additions

These were my additions:
1 Tsp Vanilla
1 cup milk
1/3 cup butter
1/2 tsp almond extract
1 tsp baking powder
1 Tablespoon lemon juice
1 tablespoon sugar
4 eggs (yolks seperated from whites)
(whites whipped to stiff peaks with sugar)

1 tsp cinn
1 tsp nutmeg
1/4 cup brownsugar

Then the cake mix

I baked the cake, and then put it on a cooling rack. I took it out of the pan and laid it top side down, when I put it right side up again, a skin peeled off the cake. Why did this happen? The cake is not crummy, the "skin" tasted very good... and the cake underneath was perfectly fine. It just seemed like there was "skin" on the cake.

I was just wondering why this happened and is there anything that will stop it, or is it my additions?

I will find out tomarrow when I cut and tort it if there is anything else wrong with it. (I hope not - it is for a cake on Sunday)

Thanks for the help
Nikki

This happens to me when my cakes are really moist...actually it happens to me on almost all of my cakes, that is why I don't cool them upside down anymore, but usually I have to level it a little bit and it comes off anyway.

I get this too. It's usually the part I cut off when leveling my cake, though, so I don't worry about it too much. Your recipe sounds yummy!

Since I've seen this on cakes since I started baking, I never thought of it being a problem. Before I was a cake decorator, I would always "Peel" that skin off because it would mess up the icing (Back in the day when you just iced the cake while still in the pan).

wow i'm really curious... i never get anything remotely like a skin.

am i doing something wrong?

oh- just had a thought. maybe it only happens with mixes? i bake from scratch... man i'm really wondering now!

I get this also sometimes...I always thought it was caused by the flour and shortening that I prep the pans with. I usually leave mine on there and turn that side down...it sticks to the cake board better than using the glob of icing....it does taste just like the cake!!

I would think it's just the top of the sugar carmelizing.

Mike

No worries, it's just the sign of a supermoist cake. I bake from scratch and get this all the time. Don't sweat it!

Thank you!!!

That's cool that it is the norm. I normally get something like it but this time it was really prominant... and the cake was super moist. I can't wait for everyone at church to try it... I'll post a picture tomarrow.

It didn't turn out quite like I had planned but I also didn't do as much as originally planned. The cake is for a church venue and a lot of people will be bringing things, so I thought that I would scale the cake down from my original thought.

But none the less another cake done, more lessons learned...!!!